Name: Garden Fresh Herb Salad with Grilled Chicken
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cup mixed baby greens; 0.25 cup fresh flat-leaf parsley; 0.25 cup fresh cilantro; 2 tbsp fresh mint; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 0.5 cup cooked chickpeas; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

573 calories

Protein: 56g; 39% of calories
Carbs: 38g; 26% of calories
Fat: 23g; 35% of calories

Instructions

Prep 10 min · Cook 14 min

Season the chicken breast evenly with half of the sea salt and black pepper.
Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked and golden brown.
While the chicken is cooking, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper in a small bowl to create the vinaigrette.
Roughly chop the fresh parsley, cilantro, and mint leaves, discarding any thick stems.
In a large salad bowl, combine the mixed baby greens, chopped herbs, sliced cucumber, halved cherry tomatoes, and chickpeas.
Remove the chicken from the heat and allow it to rest for 3 minutes before slicing into thin strips.
Drizzle the vinaigrette over the salad components and toss gently to coat.
Top the herb salad with the warm sliced chicken and serve immediately.

Nutrition

Ingredients

Instructions

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